Directions

Most Helpful Positive Review

Oct 24, 2003

Easy to make, smooth and great tasting! I did not have butter flavored powder so I substitued 1 cube real butter for 1/2 cup of shortening and it worked great. One handy note: 1 16 oz box of confectioners sugar is equal to 4 cups.

Most Helpful Critical Review

Apr 22, 2006

I used 1/2 C butter and 1/4 C shortening. While the consistency was great for icing, I didn't like the flavor. The different ingredients didn't meld well and the flavor of the powdered sugar was prominant.

If I had the option of giving a recipe 6 stars, I would do so for this recipe. Very easy, very successful, very nice pure white, lends itself to color additions, sets well. . . Really perfect in every way. Exactly like the frosting on a professionally decorated cake. This frosting saved a cake made from a mediocre recipe: the cake itself was dry and crumbly, but this frosting made it acceptable for serving. I have been commissioned to make a wedding cake this summer, and I already know I will use this recipe for the frosting. A million thanks, Amy! (By the way, since I had no butter flavoring on hand, I did follow one reviewer's suggestion of replaceing 1/4 cup of the shortening with unsalted butter. Perfect!)

I have been looking and looking for a GREAT White Cake Frosting and this is it. I did not have any powdered butter flavoring and I could not find any at the store so I use butter extract and the frosting was still great. I made the frosting again with butter flavored crisco and it was still great. When using the butter flavored crisco the icing came out a light yellow color which was what I wanted. Thanks Amy for sharing this recipe.

With the exception of the powdered butter flavoring, which I didn't use, this is a fairly standard, basic and reliable buttercream frosting. Use all shortening, all butter or a mixture of both, depending on your preference. I didn't need a perfectly white frosting so I used half butter, half shortening, regular vanilla, and enough water for piping consistency. This falls short of 5-stars in that it should be beaten till very light and fluffy, a good several minutes, not just "until well mixed." It WILL make a difference.

I made this for my son's birthday cake it it turned out great! I took another reviewer's suggestion and used 1/2 cup of shortening and 1/4 cup of butter because I didn't have any butter flavoring on hand. I also used regular vanilla since I didn't have any "clear" vanilla and it still came out fine. Thanks for the recipe!

Even though I ran out of powdered sugar at the three cup mark, this recipe was still excellent! I think I'll leave it that way for un-fancy icing for my cakes. I absolutely love it! So simple, light, fluffy and sooo good! The only thing that threw me was the "powdered butter flavoring" until I finally figured out that you meant "Butter Buds". Would rate at 100 stars if I could! Thank you for sharing this recipe!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.